Bananas!: Tomato Tart

Since I have lots of tomatoes coming from the garden, I have been on the hunt for new and interesting tomato recipes. I decided I wanted to make a tomato pie, but many of the recipes would have been too much for me to eat without help. Some of the recipes seemed too rich--Paula Dean's recipe called for 1 cup of mayo, which didn't really sound appealing. I have nothing against mayo, but right now in the midst of summer with my air conditioner broken--not so much. So I came up with this recipe, which still required me to turn on my oven, but it didn't require the mayo.

Tomato Tart
Recipe for 1 9-inch pie crust (Cut this recipe in half.)
Recipe for Pesto (Cut this recipe in half unless you really like pesto or want leftovers)
3-4 medium tomatoes
1 cup shredded mozzarella or a combination of Italian cheeses
1 medium onion

Begin by slicing and caramelizing the onion. If you have never caramelized onions before, take a look at this tutorial. As the onions are caramelizing, slice the tomatoes into 1/4 inch slices. Place them on a cooling rack that is placed over a baking sheet. Lightly salt the tomatoes. This will get out some of the excess moisture. Next prepare the pesto according to the recipe linked above. Next, prepare the pie crust according to the directions linked above. Do not prick the crust with a fork. Roll out the crust and center it on a baking sheet. Spread the desired amount of pesto on the uncooked crust leaving 1 1/2-2 inches from the edge of the crust. Next, evenly sprinkle the shredded cheese on top of the pesto. Then evenly spread the caramelized onions on top of the cheese. Top with the tomatoes, and do not overlap. Fold over the edges of the crust on top of the tomatoes. Bake in a 350 degree oven for 45 minutes or until crust is golden, cheese is melted and bubbly, and tomatoes have cooked through.